Meet Noémie

It all started a year ago when I published my very first Instagram picture. While I tried to unravel the mysterious universe of hashtags I was mesmerized by the incredible amount of Instagram food bloggers. I felt so small in this universe of perfect compositions and stunning dishes. As my first likes started coming in I noticed a feed by a Parisian blogger with stunning dishes. While I was obsessively going through this Parisian lady’s work, something happened that gave me the courage and confidence to continue my Instagram adventure: she started following me and liking my work! When my blog went live and started growing we got in touch about the Dishtales People posts and I explained to her that my aim is to feature random people around the world with their signature dishes and stories. Honestly guys, I still can’t believe that I am introducing my fabulously talented new friend today, through a very special collaboration shot in the heart of Paris: Meet Noémie.
I’m always amazed how the tiny Parisian apartments offer everything you need in life plus that signature cuteness that makes us all fall in love with this city. Noémie’s kitchen was exactly like that: tiny, cute & very functional. As she cooks, photographs, writes and most importantly eats vegan, she is preparing one of her favorite (and fun!) vegan dishes, beetroot burgers with a creamy avocado sauce. While her mixer blends all ingredients together, Noémie tells me that she was vegetarian from a young age. She started the vegan diet a few years ago and through her blog she wants to not only share her recipes, but also help people to be and discover vegan life in Paris. With this solid mission she has gained an amazing amount of followers on Instagram in a short time and launched her platform: www.parisbyvegan.com. Why did she choose that name? Well, as there’s always a Paris by something (Paris by night, Paris by day…you get the picture) why not go for Paris by Vegan! 🙂

As we both grab our cameras and start making dozens of pictures (yes, food bloggers hardly eat warm food!) I realise what a small, wonderful world we live in. Just a year ago we were liking pictures on an app and now we’re sitting in Paris, next to her (for followers infamous) balcony, eating the most colorful and tasty dish. We connected through food and became friends while sharing food. Isn’t that fabulous?

Noémie, thank you for being such a warmhearted person and sharing your passion with all of us. See you soon in Amsterdam, MERCI!

– Scroll down for Noémie’s Beetroot Burger recipe –

Meet Noémie's Beetroot Burgers with Avocado Sauce

BUY:

Serving 4 burgers

2 cups of beetroot

1 cup of chickpeas

1 tsp olive oil

1/4 tsp paprika powder

a handful of chopped, fresh cilantro/coriander

1 cup of rice flower (or 6-8 tbsp)

For the avocado sauce:

1 avocado

a handful of chopped, fresh cilantro/coriander

a handful of chopped, fresh basil

2 tbsp soy yoghurt

1 tbsp olive oil

1/2 lemon (juice)

DO:

Pre-heat oven to 180C/350F

Cook the sweet potato until tender, yet firm enough to cut into wedges. After letting it cool down for a bit, cut the sweet potato into wedges and set aside. **

Prepare the beetroot and chickpeas (if not using prepared beetroot and/or canned chickpeas).

Chop the beetroot into smaller pieces and toss together with the chickpeas, olive oil, paprika powder and cilantro into your mixer. Blend all ingredients into a mushy consistency. Mix well with a fork or spoon.

Now add the rice flower (little by little) and mix well. After 6-8 tbsp try shaping a patty. If the mixture is too loose add some more rice flower. Shape 4 medium/large burger patties and set aside.

Place the sweet potato wedges and beetroot burgers on a (with baking sheet covered) baking tray and place in the oven for 20-30 minutes (make sure to flip the burgers after 10-15 minutes!).

Toss all ingredients for the avocado sauce into your mixer. Mix well and set aside.

It's time to stack up all the lovely parts of your delicious beetroot burger! Add salt & pepper as preferred and use your favorite burger veggies to pile up. Enjoy!

Oh and FYI:

** TIP by Noémie: cooking the sweet potato first rather than baking it directly in the oven helps to keep that gorgeous orange color and creamy texture when finished preparing.

Categories

Most Commented

Search

About The Site

Not only great ingredients and natural flavors make a dish fabulous, but it’s the people and their stories that add the spices to great food. Therefore here at Dishtales.com we create, connect and present amazing dishes with wonderful people & stories: Enjoy!